How to Make Jamaican Curry Goat

The Huffington Post recently published an article saying that “goat meat could save our food system, but we’re too afraid to eat it.” We who? 😂

Goat meat is popular in many cultures — including the Caribbean — but I realize that not a lot of people are familiar with goat meat or mutton.

So today I’m inviting you into my humble kitchen to show you one popular way that goat is often eaten in Jamaica 🇯🇲: #currygoat. I talk about where to buy it and even show you how to clean it — as well as cook it of course. 😊


4 lbs goat meat

4 tablespoons Jamaican curry seasoning

2 tsp salt

3 cloves garlic

1 onion, chopped

3 potatoes, chopped

Curry Quinoa and Cauliflower with Roasted Chickpeas and Date-Tamarind Sauce

Sometimes I really don’t feel like cooking (believe it or not!).  This recipe was made on one of those days.  Groceries and morale were low, so I looked at my dates, my box of tamarind and head of cauliflower and said, “Let me try my hand at making some fake Indian food.”

Oftentimes the best recipes spring from improvisation.

For those unfamiliar with tamarind, here’s what it looks like.  You have to crack the shell and remove the seeds for it to be edible.


1 cup quinoa

2 tsp garam masala

1 tsp curry (or just turmeric)

Salt (to taste)

2 cups cauliflower flowerets (fresh or frozen)

For the roasted chickpeas:

1 cup of chickpeas (cooked or from a can)

1 tbsp coconut oil

1 tsp garlic powder

Pinch of salt

Date-Tamarind Sauce:

4 pieces of tamarind

2 dates

½ cup to ¾ cup of water

  1. Preheat your oven to 350 F. In a bowl, mix together the chickpeas, oil, garlic powder and salt until chickpeas are well coated.  Spread them out onto a baking dish and let them back for approx.. 15 mins.
  2. While the chickpeas are cooking, rinse and cook quinoa according to package directions, adding the curry, salt (to taste), and garam masala.
  3. Steam your cauliflower flowerets and set aside.
  4. For the date-tamarind sauce, place all of the ingredients in a blender and blend until smooth. Pour out and set aside.
  5. Assemble your bowl: Quinoa first, then layered with cauliflower, then chickpeas, then sauce. Serve hot.


Curry Lentil Salad (Vegan, Gluten-Free and Paleo option)

I’m convinced that everything tastes better with curry.  You’ll see what I mean when you make this salad.  Enjoy.


For the salad:

1 cup green lentils (it’s the main component, but leave out if making this paleo)

1 lb of grilled chicken breast, chopped (optional)

1 apple, chopped (Pink Lady, Honey Crisp, Fuji or Royal Gala are excellent choices)

A handful (about 1 cup) of baby spinach or roughly torn apart kale (dinosaur/black kale preferably) (optional)

1 mango, sliced thin

2 tbsp dried cranberries or pomegranate arils

½ cup walnut pieces, toasted (toasting your nuts makes ALL the difference.  Trust me.)

For the salad dressing:

1 tbsp apple cider vinegar (or balsamic vinegar)

2 ½ tbsp honey or coconut nectar

2 tsp garlic powder

1 tbsp Jamaican curry powder (pick a brand with salt; if not, add 1/8 tsp of salt to your dressing)

1/8 tsp salt, or to taste (if curry powder doesn’t already have salt)

¼ cup olive oil

  1. Cook your lentils according to package directions. Set aside and let cool (refrigeration is recommended).
  2. In a small bowl, whisk together the salad dressing ingredients (they can even be mixed in a food processor or blender). Set aside.
  3. In a large bowl, combine all of the salad ingredients with your salad dressing. Serve chilled.

On another note, I’m entering this recipe into the 2015 Canadian Lentils Recipe Revelation Challenge!  Yay!  Likes and repins of my recipe count as a portion of the total scoring, so please like it and repin it!  Here’s the direct link: